Game pie

Recipe from: 11/18/1999 12:00:00 AM
Ingredients 13
Servings 10
Time

Ingredients

  • a little oil
  • 500
    g
    lamb shanks or rib
  • 2
    kg
    game with bone, preferably springbok
  • 1
    medium-sized onion, spiked with whole cloves
  • 10
    whole cloves
  • 10
    ml
    crushed garlic
  • 15
    ml
    salt
  • 5
    ml
    freshly ground black pepper
  • 800
    ml
    hot water
  • 250
    ml
    red wine (or 125 ml (0.5 c) grape vinegar)
  • 20
    ml
    gravy powder, mixed with water
  • 20
    ml
    water
  • 400
    g
    puff pastry, defrosted
 

Method

 
Heat a tablespoon of oil in a heavy-based saucepan and lightly brown the lamb for 5-10 minutes. Remove from the saucepan, then lightly brown the game. Remove from the saucepan and pour off the fat. Return the meat to the saucepan and pour over the water. Cover and simmer slowly for 3 hours until the meat falls off the bone. Remove the bones and thicken the sauce with the gravy paste. Spoon the meat into a large pie dish and cool. Preheat the oven to 200 ºC. Roll the pastry until slightly thinner and place over the meat. Brush with whisked egg yolk and decorate with designs cut out of the pastry. Bake for about 20 minutes until golden brown. Serves 8-10.
 

Read more on: bake  |  shallow-fry
 

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